Lobster Mac and Cheese

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The recipe is easy and delicious. 1/2 tsp of nutmeg is too much. I used less than half this amount and still felt it was a little strong. The suggested cayenne addition worked great.

Repeated in this thread is the myth that kosher salt is less salty than regular. this goes along with the idea that it is supposed to have less mass per volume than ordinary salt. I've found this to be false both by grinding kosher salt (it retains its original volume and weighing equal volumes of kosher and regular salt (same weight. So use kosher and regular salt the same way. I was surprised when Ina put all that salt into mac and cheese. All that cheese should provide plenty of saltiness. Obviously, salt to taste.

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I cut this recipe in half and had to use some shrimp in place of lobster. (My lobster didn't have much meat in it I also added some fresh grated parm. which I think gave more depth to the sauce. Really rich and delicious.

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For those of you who have not made the reciepe you shouldn't review it. Not helpful to anyone.

I made 6 1 1/4 lobsters and it serve 6-8 without a problem. Very good w/ a simple green salad.

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I really wanted to love this recipe. Our favorite restaurant serves lobster mac and cheese and I was thrilled at the prospect of making it at home. I thought it was flat. I didn't have the same issues as some of the other reviers - too much salt, too much nutmeg, gruyere overpowering. I thought it tasted flat, and for the cost was not something I'd make, again.

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Just made this and it was soooooo good! Next time i wont use as much nutmeg though it was a little too much for me....i will definily be keeping this recipe and using it again and again! Thanks Ina!!!

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I absolutely love watching Barefoot Contessa and every one of her dishes is inspiring. When I saw this episode I had to try to make the lobster mac. I do not regret making this dish, and I will definitely use the same process for making mac and cheese in the future. However, I personally thought the dish was too rich. The Gruyere was very overpowering. There was however a nice balance with the sweetness of the lobster but still I felt the Gruyere cheese overpowered the dish. I did use less than half of the nutmeg suggested and it still had a nice subtle hint in the dish. I will use the same technique in future dishes but probably substitue different cheeses and proteins until I find one that suits me. Glad I gave this one a shot though.

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My husband and I loved this mac and cheese, just as we've loved almost
every Ina Garten recipe we've tried. And an aside to Rich: Take your message
of hate to another forum!!! It doesn't belong here!!!

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Let's stick to cooking and if someone does otherwise, don't provide your own opinion on the same subject.

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I am going to make this coming weekend. But I will use shrimp instead of robster because of cost. I hope it still good and yummy. I read some riviews to see if someone used shrimp. I couldn't find any. I maybe the first one to use shrimp. I'll let you guys know.

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Richard. Please take your snarky comments to FOX where someone might pay attention. The bottom line is you can't stand the fact that a black family inhabits the White House and you don't have the nads to admit it. The Food Network website in NOT an appropriate forum for your kind of juvenile trash talking.

Having said that...

I tried the recipe sans the nutneg and I dumbed it down a bit by using smoked Gouda and Cheddar, used panko, and reduced the amount of salt. I also threw in a bit of Cayenne and Old Bay seasoning. Really delicious.